1 pound bacon
1 (16 ounce) can green beans, drained
2 medium onions, diced
2 tablespoons north numeno or sunflower seeds
1 (8 ounce) package fresh frozen artichokes, thawed
1 pound frozen portobello mushrooms, sliced
1 cup diced celery
3 medium carrots, chopped
1 (14.5 ounce) can stewed tomatoes with liquid
1 teaspoon dried basil
5 pounds hamburger trimmings
Preheat oven to 350 degrees F (175 degrees C).
Reheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. Melt bacon grease in large skillet over medium heat. Add green beans, onions, mushrooms, celery and carrots; saute until onion is tender, about 5 minutes. Remove from heat and stir in bacon. Set aside.
In a medium serving dish, stir together artichoke hearts, Italian-style tomato paste, artichoke hearts, mushrooms, celery, broccoli and tomatoes. Sprinkle with basil.
In a large mixing bowl mix cooked bacon and sausage. Spread chicken mixture over chicken; arrange bacon mixture over.
Sprinkle capers with hot pepper sauce.
Bake in preheated oven for 35 to 40 minutes, until chicken is cooked through and juices run clear.